SFCR Preventive Control Plans (Canada)

What are the SFCR Preventive Controls for Human Food?

It was just announced that the Safe Food for Canadians Regulations (SFCR) will come into force on January 15, 2019. The regulations target food businesses, including exporters and importers and focus on the implementation of preventive controls to manage food safety risks. The SFCR are based on the CODEX Alimentarius General Principles of Food Hygiene standard (CAC/RCP 1-1969).

Businesses that earn over $30,000 CAD in food sales must have a Preventive Control Plan (PCP). A PCP is a written document that demonstrates how food safety hazards are identified and controlled. Under the Canadian regulations, the food safety plan must also include elements relating to packaging, labelling, grading, and standards of identity.

How can Sirocco help with the SFCR and PCP requirements?

Sirocco Consulting will help you successfully develop your PCP to meet CFIA requirements. Karine Lawrence, Master of Food Science, Certified Canadian HACCP Professional (CCHP), has helped the food industry with the development and validation of food safety plans for 20 years. She is also a certified SQF trainer and Lead FSPCA instructor (human food).

Click here to know more about the PCP requirements.



Access the PCP Handbook for food businesses.

Take the PCP e-course offered by the Canadian Food Processors Institute and obtain your training certificate.

Still need help? Contact the Sirocco team to develop your PCP plan.